Swiss roll advice please!

[GertieFinkle]

I'm going to try my first one today. There seems to be different advice on the rolling technique? Also, would very light buttercream be ok instead of cream (haven't got any and have houseful of children I can't drag to the supermarket - not all mine )?

The consensus is that you cut/break about 1-1.5cm off the end and roll the sponge around that. I should think that buttercream will be fine, particularly as it is less likely to make the sponge soggy. Mind you, I have never made one!